Soft layers of egg with finely chopped vegetables, perfect for everyday meals and lunchboxes.
Mom always gave us the prettiest omelet slices—so what was left for her?
Ingredients
Method
- Describe the first step with heat level, timing, and a visual cue for success.
- Describe the next step clearly, including texture, color, or aroma cues.
- Finish with serving instructions and any final seasoning or garnish.
Yunnie’s Tips
- Make it your own with different vegetables, cheese, or ham.
- Finely chop any add-ins. Large pieces can cause the egg to tear as you roll it.
- Cook slowly over low heat. High heat can brown the outside before the center is cooked through.
- Start rolling when the egg is about halfway set and still moist on top. If you wait until it is fully cooked, the layers will not stick together well.
- Let the omelet cool slightly before slicing so it holds its shape without tearing.
- If you want something to dip, ketchup is the best to pair with.
From Yunnie’s Table
Gyeran mari, or Korean rolled omelet, is a familiar side dish loved by all ages.
When I was little, before rectangular omelet pans were even a thing in our kitchen, my mom made gyeran mari in a round frying pan. The middle would turn out neat, but the ends always looked a little uneven. Mom would trim off those ends and eat them herself, then serve us the pretty slices from the middle.
Later, we got a rectangular omelet pan. After that, Mom got to have the same neat, pretty slices as the rest of us.
Mom always made it look so easy—a few quick rolls, and it was done. But when I tried making it myself, mine didn’t turn out nearly as neat as hers. Getting the shape right can be tricky at first, so I’ve shared my tips to help you along. Take it step by step, and don’t worry if your first roll isn’t perfect—it’ll still taste good.
Print-friendly recipe
Korean Rolled Omelet (Gyeran Mari)
Ingredients
- 5 eggs
- 1/4 carrot
- 1 green onion
- 1 tablespoon cooking wine
- 1/4 teaspoon salt
- ground black pepper
- cooking oil
Instructions
- Finely chop the carrot and green onion.
- Crack the eggs into a bowl and beat well with chopsticks or a fork.
- Stir in the carrot, green onion, cooking wine, salt, and pepper.
- Heat a frying pan over medium-low heat and lightly coat it with oil.
- Pour in about one-third to one-half of the egg mixture, just enough to cover the pan in a thin layer.
- Reduce the heat to low. When the egg is about halfway set but still moist on top, gently roll it from the far edge toward you, pressing lightly as you go.
- Leave a small flap of egg unrolled. Slide the omelet to the far side of the pan, then pour in another thin layer of the egg mixture so it meets the unrolled flap and joins onto the roll.
- Once the new layer is halfway set, roll the omelet toward you again. Repeat, adding the remaining egg mixture in thin layers, until it is all used.
- Turn the omelet onto each of its four sides, pressing gently to shape it into a neat log and cook the center through.
- Transfer to a cutting board. Let it cool slightly, then cut into bite-sized slices.
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